Raspberry and Walnut Salad

Ingredients

4 teaspoons red wine vinegar

1 tablespoon natural raspberry fruit spread

1/2 shallot, minced

1/4 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

1 tablespoon walnut oil

6 lightly packed cups Bibb or Boston lettuce leaves (about 4 ounces), torn into pieces

1 (6-ounce) package fresh raspberries

1/3 cup walnut halves, toasted and coarsely chopped


Instructions:

1. In a large bowl, whisk together vinegar, fruit spread, shallot, salt, pepper and 1 tablespoon water. Whisk in the walnut oil until dressing thickens slightly. Add lettuce and raspberries and toss to coat. Spread over a platter and top with walnuts.